Gluten Free Pumpkin Cornbread Recipe

When savory cornbread meets sweet pumpkin, you’ve got a holiday treat that can’t be beat! This pumpkin cornbread has just a hint of creamy sweetness from the pumpkin puree, which also helps to keep the texture nice and moist.

Course Appetizer, Breakfast, Breakfast & Snack, Lunch, Side Dish, Snack

Cuisine American, Barbecue

Keyword cornbread, cornbread recipe, gluten free, gluten free corn bread, pumpkin cornbread

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 177

Author Alyssia Sheikh

Ingredients

Dry Ingredients:

1 cup oat flour
1 cup cornmeal
½ tsp cinnamon ½ tsp pumpkin pie spice, & ¼ tsp nutmeg
1 tsp salt
1 Tbsp baking powder

Wet Ingredients:

1 cup pumpkin purée
2 eggs
½ cup milk of choice
½ cup coconut sugar
1 Tbsp molasses

Instructions

Preheat oven to 400°F (200°C).
In a bowl, combine oat flour, cornmeal, spices, salt, and baking powder. Whisk to combine.
To a separate bowl, add pumpkin puree, eggs, milk, coconut sugar, and molasses and mix well. Add the dry ingredients into the wet and beat well with a hand mixer.
Spray down an 8x8-inch glass baking dish with cooking spray. Pour batter into dish and smooth out the top.
Bake about 30 minutes, until a toothpick comes out clean.
Serve warm and enjoy!
Yields 9 pieces of pumpkin cornbread (depending on size of cut).

Video

Nutrition